Fennel-Scented Duck Breasts With Pinot Noir Sauce

6 faves
More from this source
Food & Wine


Add a comment


1 teaspoon black peppercorns

1 teaspoon fennel seeds

4 cups cold water

1 fennel bulb, thinly sliced, fronds chopped

1/2 cup white balsamic vinegar

2 teaspoons honey

2 teaspoons salt

Three 12-ounce duck breasts

1 tablespoon unsalted butter

1/2 small white onion, thinly sliced

2 tablespoons honey

1/2 cup Pinot Noir

1 cup chicken stock or low-sodium broth

1/2 teaspoon black peppercorns

2 thyme sprigs

1 small plum tomato, chopped

Salt and freshly ground pepper

Celery Root and Potato Puree, for serving

You might also like

Crispy-Skin Grilled Duck Confit Recipe
Food Republic
Sicilian Spiced Duck Breast With Preserved Oran...
Food Republic
Homemade Duck Prosciutto
America's Test Kitchen Feed
Slow-Roasted Duck With Olive Gravy And Garlic-F...
Maple-Roasted Duck
Whole Foods Market
Duck Breast Salad With Asparagus, Sweet Potato,...
Great British Chefs
Crisp Roast Duck With Olives
Duck Breast With Confit Fig, Fennel And Five Spice
Great British Chefs
Spice-Rubbed Duck Legs Braised With Green Olive...
Duck Two Ways With Chickpea Crêpes And Fennel C...
Food & Wine